So, while I like the quality at Dickson's, I find their prices incredibly high and I really hate the fact that they won't cut to order—e.g., what they have in their case is what they have. That's sort of dropped them a few notches in my book. Having said that, their hanger (they call it a "Sierra steak"?) is pretty good.

Speaking of "what they have in their caseis what they have", if you go to Ottomanelli's (Bleecker), I suggest you call in advance for availability or to reserve your hanger steak. They don't have them in their display case and I don't know if they have them in the back (I presume they do). Better call in advance.

Re: Dickson, they break down individual cattle, in the shop, so what you see in the case is whatever cut is left off each one. Unlike most butchers ordering from processing plants, using already cut down animals, they can't just order up another cut of something, because it involves breaking down the entire beast, and selling/repurposing every part.

It means they can't offer more hanger, or bone marrow that the animal had to begin with. It's all butchered at the same time, and this is standard of the select butchers still doing their own butchering. Compared to most butchers that do this, they keep their cases pretty full, and the work area is pretty consistently active, but it's true, if you need a specific cut of meat, you could be out of luck. It's the trade off for really nice meat. I'm guessing you can still reserve meat.

Florence is the more neighborhood-y, old school style butcher shop that's been suggested to you. It's the kind of place where stock is erratic, and during summer months, they just might be hacking away in a muggy store without air conditioning. Be prepared that Ottomanelli's is nearby if they can't meet your needs.

I've purchased at both Ottomanelli's and Florence. Although a weekly visit at Ottomanelli's is more common lately.My expriences: Florence pricing is higher than Ottomanelli's, but the infrequent wait lines at O's can be a bit daunting sometimes.